BBQ Chicken Cornbread Pie

BBQ Chicken Cornbread Pie is dangerously addicting! You will be making this over and over again.

BBQ Chicken Cornbread Pie

Let me tell you about this bbq chicken cornbread pie. This pie was so epic that I had to move it up on my calendar and post it immediately. Yeah, for a dish to be moved up on my editorial calendar, it’s OUT OF THIS WORLD good.

You know what I need y’all to do this weekend? Make this gosh darn pie. I was so excited to get home Tuesday night to make this pie. I knew it was going to be good, but I didn’t realize how good. Jason ate 3/4 of the pie. Yeah, what a pig! Just kidding. I ate like a large a$$ slice. Probably not good for my real a$$.

So, if none of that is enough to convince you to make this cornbread pie now, here’s a little more to sweeten the pot. It’s an easy dinner recipe that comes together with no fuss, and simple, everyday ingredients, and only takes 15 minutes to cook! Made with a sweet barbecue sauce that covers the chicken, and a crispy cheese topped cornbread, who could resist?

How To Make a Cornbread Pie

First, you’ll preheat oven and grease a 9″ pie pan. Then, in a medium-sized bowl, combine the cornbread mix, egg, butter, and milk, and fold in the corn. Pour mixture into prepared pie pan and bake until the top is just about set and golden brown. Remove from oven when it’s done and set aside.

Meanwhile, heat a medium skillet and add the olive oil and add the onion and red peppers. Cook until they’re soft and then add in the chicken and garlic and saute until fragrant, and season with salt, pepper, chili powder, cumin, and hot sauce, and cook for a few more minutes. Next, you’ll add in the tomato sauce, Worcestershire sauce, and brown sugar. Stir to combine, reduce the heat and simmer the mixture until thickened

Cover the cornbread pie with the chicken mixture and sprinkle lots of cheese on top. Turn the broiler on high and put the pie back in the oven until the cheese has completely melted over the top.

What If I Don’t Like Cornbread?

I hate to say it, but if you don’t like cornbread, then this recipe probably isn’t for you. I love giving all the best substitutes for any recipe, so as many people can enjoy it as possible, but this recipe just wouldn’t be the same at all without the cornbread. It’s kind of the basis of the pie.

If you’re still craving bbq though, be sure to head to the bottom of this post for more inspiration, and some other recipes that don’t include cornbread.

Can I Make This Cornbread Pie Without Chicken?

Yes! You could also make this with shredded pork as well. I wouldn’t suggest trying to skip the meat altogether though. Just like the cornbread, the meat holds a lot of weight in the making of this recipe, so I highly suggest making sure you incorporate some type of shredded protein source.

How Long Does BBQ Chicken Cornbread Pie Keep?

Normally cornbread dishes can be left on the counter because cornbread is safe to eat at room temperature, but since we are working with perishable ingredients like chicken and cheese, along with the cornbread, this pie will need to be kept in the refrigerator.

You can store it in an airtight container, or just cover the pie dish with foil, or plastic wrap. Once stored properly, the cornbread pie will keep in the refrigerator for up to 1 week.

Can I Freeze Cornbread Pie?

Yes! Cornbread is 100% freezable, as well as the filling. If you want to make an extra batch to save for a rainy day, just prep the dish as you would for the refrigerator, and place it on a level spot in the freezer for up to 4 months.

To reheat you can take the cornbread pie out of the freezer, let it thaw for a few hours, then reheat in the oven on 350 for about 30 minutes. This method will give you the best results, but microwaving will work just as well.

Tips For Making the Best BBQ Chicken Cornbread Pie

Use a stand mixer or hand mixer to shred the chicken. A super-quick way to shred chicken is to throw the precooked chicken into a bowl and mix on medium speed until it is all shredded to your liking. It’s way easier and quicker than shredding using a fork.

If you’re short on time, feel free to use premade bbq sauce instead of the homemade version.

Don’t forget to broil the pie at the end. The broiling step is vital for giving you that amazing crisp melted cheese coating on top that really sets this recipe over the edge. It won’t be the end of the world if you forget, but it just won’t be quite the same.

Instructions

Preheat oven to 400 degrees and grease a 9″ pie pan. Set aside.

In a medium sized bowl, combine the cornbread mix, egg, butter, and milk. Then fold in the corn. Pour mixture into prepared pie pan and bake for 15 minutes or until top is just about set and golden brown. Remove from oven when it’s done and set aside.

Meanwhile, in a medium skillet over medium-high heat, add the olive oil and add the onion and red peppers. Cook until they’re soft and then add in the chicken and garlic and saute until fragrant. Season with salt, pepper, chili powder, cumin, and hot sauce. Cook for about 5 minutes then add in the tomato sauce, worcestershire sauce, an brown sugar. Stir to combine and reduce the heat to low. Simmer the mixture until thickened, about 5-7 minutes.

Cover the cornbread pie with the chicken mixture and sprinkle lots of cheese on top. Turn the broiler on high and put the pie back in the oven for about 3 minutes, or until the cheese has completely melted over top.

Slice into wedges and serve. You can garnish with scallions or parsley.

Notes

To pre-shred the chicken, I boiled 2 large chicken breasts until they were cooked through then cut them in 4 pieces. I threw them in the stand mixer with the paddle attachment and turned it on medium speed to shred the chicken. Also, I found the homemade bbq sauce to be a tad bit on the sweet side. The original recipe called for 3 tbsp. of dark brown sugar, next time I’d only add half of that, as reflected in my recipe above.

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Hi, I’m Julie and welcome to my table! I'm on a mission to simplify the relationship between food & busy lifestyles. I strive to inspire you with real recipes for real life that are always deliciously easy, innovative, and approachable that your whole family will love!

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o-m-g this sounds fab! I’m all for shredded chicken & of course congrats on the house! I too can agree with you. I’ve gained 15lbs this year–all because all I ever want to cook and eat is decadent food! damn you food blog. damn you good food! lol

There’s just so many things to address from this post. Okay here goes:
1. Congrats on the house! You truly are an adult. I’m about 10-15 years behind you.
2. This pie – to die for! My Jason is going to love this so much.
3. This portion control crap is ridiculous. I’ve gained 10 pounds in the last couple of months and I work out every day! We make all these things for our blog and it’s just too hard to portion control. I want to hoard them all for myself too! Ah, that’s definitely the fat girl inside me talking.

I had to laugh at your post because I think every food blogger can relate. We all just love good food:) This recipe looks fabulous. Thanks for sharing your new trick on how to shred chicken. Congrats on your new home. Now the stress can end and the decorating can begin:)

I just brought in a whole pan of bread pudding to my coworkers so they would devour it instead of me…wedding in 87 days. *cue panic* This looks amazing and why life, if I had this in front of me, and I was stressed out, I’d eat my weight of this in feelings-and-yum!
Okay, now I’m hungry. And mouther watered.

Julie, this looks CRAZY good! What an amazing all-in-one meal you made! Congratulations on closing on your house, too – how exciting! I was in your shoes exactly a year ago around this time. It’s so thrilling but so scary!

Julie, I am totally with you on the blog killing my waistline! But I love it too much to care! This pie is so unique and I love all of the flavors that you incorporated! I will be making this some time this summer for my husband, he would love it too!

I always bring my desserts to my dance studio. I figure if I make them all fat, I’ll seem thin in comparison. Apparently running and pilates doesn’t want to help me lose any more weight. I’m getting my bag of shredded bbq chicken out of the freezer right now.